Roasted Asparagus
Learning the basics boosts confidence in the kitchen :) Roasted veg dishes are not only simple, but incredibly delicious ways to cook and eat vegetables. Tossing almost any vegetable into the oven that’s coated in good olive oil and herbs brings out the natural flavor of the veg. There really aren’t any rules to this - just use high heat, season well, and wait till there’s some good golden color on the edges. The charred bits are always the best.
What You Need:
one bundle asparagus (thin or thick, your choice)
extra virgin olive oil
salt and pepper
1-2 lemons - slices for roasting, juice and zest for serving
optional: Parmesan cheese, red pepper flakes, toasted almonds
What To Do:
Preheat the oven to 425F
Clean and dry the asparagus, cutting off the bottom ~ 1 1/2” woody ends
Spread the asparagus out in an even layer on a baking sheet
Coat well in extra virgin olive oil, season well with salt, pepper, and any of your favorite herbs
Roast the asparagus. For thin stalks, it should take about 10 minutes; for thicker asparagus, about 15 minutes or more until fork tender
Serve with a squeeze of lemon juice, top with lemon zest and parmesan cheese
